voy Lecture 2017
retention and reducing the current turnover
rate of 35%; and the sheer intensity of the
competitiveness of the market.
In a situation of uncertainty, we need
to be fleet of foot, flexible and alert. The
industry must work together as one body,
operators and suppliers are in the same
boat so partnership is crucial, and it’s not a
good time to be speculative but a time to be
sensible and understand your own business
and the market in which you operate.
The panel offered its advice to Theresa May
as she enters negotiations:
empower free movement of people
and goods
get inflation under control asap
home-grown talent; and there will come a
point that inflation will have to be passed
onto the consumer.
It was agreed that Brexit is not to blame
for all industry woes, but it has brought
many existing issues to a head. These
include: the skills shortage gap; engaging
the younger generation; enhancing public
and government perception of foodservice
and hospitality as a progressive employer
and industry of opportunity; staff
understand the foodservice and
hospitality industry and what it means
to the UK and adjust policies accordingly
ignore the press and get on with the job!
The bottom line is that there will be a deal
- there has to be - but what it will look like,
no one yet knows. So, as a big industry that
contributes significantly to the economy
we need to use this lobbying might to
positively influence the outcome.